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Korean Beef Chuck Roast

Recipe photo courtesy of Bryan Gardner

Season the beef with salt and pepper the evening before and refrigerate covered for the best flavor throughout. You can also shred the slow-cooked meat to make delicious Korean Beef Tacos.

Total Time Prep Yield



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How would you rate this recipe?
  • maggiesteuwer
    3 AUG, 2017
    This sounded like a nice switch up for plain old pot roast, and I liked the idea of the leftovers being used for Korean tacos, so I enthusiastically cooked this up today. Unfortunately, despite the distinctly Asian flavors incorporated into the recipe (gochujang, mirin, sake, ginger), the roast didn't really pop with "Korean-style" to me at all. It was still tender and tasty, and the carrots and shiitakes were a nice side, but overall, the meal lacked the sweet-spicy Korean flavor I was hoping for. I might try it again, but will try to boost the flavors - maybe marinate the beef before cooking? Meanwhile, today I just squeezed an extra dab of gochujang onto each of our plates, and we all added more to taste, which helped.

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